Tangerine Mulled Wine

I thought my love of mulled wine wouldn’t follow me from the Midwest to Florida. Who craves spiced warm wine in the balmy land of Mojitos and Margaritas?
Turns out mulled wine is an elixer perfect for anywhere or anytime there’s a chill in the air. Sure, there’s a million variations, including ones with brandy and, ahem, raisins. Mine is unfussy, per usual. A decent red wine. A few warming spices. Some citrus. Done.

Here’s a few tips to enhance your experience.
1. Choose a wine you wouldn’t mind drinking as is. I have made the mistake of using a gifted bottle of nastiness, thinking the spices would compensate. They do not. A terrible bottle of wine will yield an even more terrible bottle of mulled wine. I’m frugal, so $10 is about my limit for something I’m going to chock full of additional flavorings. This tip works well for Sangria too, btw.
2. When warming the wine, don’t bring to a boil. You’ll boil off the alcohol, which would be terrible, right?
3. A little star anise goes a long way. And, of course the spices become more pronounced as they steep. As beautiful & fragrant as star anise is, don’t chuck 3 in your glass. You’ll regret that shit.

I intended to have this post up well before Christmas, but things were just too chaotic for photo shoots. Rest assured, though. I have certainly been drinking mulled wine since after Thanksgiving, and intend to well into January. Or at least until that Florida weather compels my pivot back to Mojitos.

Tangerine Mulled Wine

5-ingredient recipe for spiced and warmed red wine. Quick & cozy Winter treat.

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Servings: 6

Course: Drinks

Ingredients Method Notes

Ingredients

  

• 1 750 ml Bottle Red Wine of choice, on the dry side works great
• 2 med Tangerines Juice 1.5, reserve & slice half of one for garnish
• 2 pods Star Anise
• 2 sticks Cinnamon
• 1-2 tbsp Honey

Method

 

1. Add all ingredients into a large sauce pan. Stir to combine.
   
2. Simmer for 10-15 minutes on med-low heat. Stir occasionally. Do not allow to come to a boil. Taste and adjust sweetness & flavors as needed.
3. Garnish with citrus slices, etc... Serve warm in heatproof glasses or mugs

Notes

My recipe is quick & simple.  I've seen tons of additions & 2 hour cooking times.  Fiddle around with the basics & let me know what works well for you.

• Here’s a few tips to enhance your experience.
  1. Choose a wine you wouldn’t mind drinking as is. I have made the mistake of using a gifted bottle of nastiness, thinking the spices would compensate. They do not. A terrible bottle of wine will yield an even more terrible bottle of mulled wine. I’m frugal, so $10 is about my limit for something I’m going to chock full of additional flavorings. This tip works well for Sangria too, btw.
• 2. When warming the wine, don’t bring to a boil. You’ll boil off the alcohol, which would be terrible, right?
• 3. A little star anise goes a long way. And, of course the spices become more pronounced as they steep. As beautiful & fragrant as star anise is, don’t chuck 3 in your glass.